Spicy Black Bean and Poblano Enchiladas

YIELD: 50 servings

For salsa:
50 guajillo peppers
10 cloves garlic
6 red onions, julienned
20 large tomatoes
salt and pepper, to taste
olive oil, as needed

For enchiladas:
50 (4 oz.) spicy black bean burgers, medium diced
12 poblano peppers, julienned
6 medium red onions, julienned
18 cups cheddar jack cheese
100 corn tortillas
olive oil, as needed

1.  For salsa: Toast peppers in skillet until slightly brown; put in bowl and cover with boiling water. Toss garlic, onion and tomato to lightly coat with oil, season generously with salt and pepper and place on sheet pan. Roast in 425°F oven for 8-10 minutes, or until the tomato skin gets blistered. 
2.  Place roasted vegetables in blender, along with seeded and stemmed peppers. Puree until smooth, season and strain mixture through mesh strainer and set aside. 
3.  For enchiladas: Preheat oven to 325°F, sauté diced burgers, poblano and onion in pan over medium heat with tsp. of oil until onions and pepper are lightly browned. Heat enough oil to cover bottom of pan, dip tortillas one by one into salsa and then into oil, using tongs. Fry tortilla 10 seconds on each side. Place on cutting board or work area. 
4.  Divide black bean filling between 100 tortillas. Put 1 Tbsp. cheese in each tortilla, roll up and place in oven-proof dish. Place spoonful of salsa on top of each enchilada. Sprinkle remaining cheese on top and place in oven until cheese is melted. 
5.  To plate: Spoon 2 oz. salsa onto plate and place enchilada on top.

Photo and recipe: Morningstar Farms/Robert Sikkila, executive chef with Chartwells Higher Education at DePaul University